LIQUEUR

DEFINITION

An alcoholic beverage produced by combining spirits with fruits, herbs and other
flavouring elements and containing more than 2.5% by weight of sugar.

ORIGIN

 Latin word- LIQUIFACERE- means to dissolve or melt

 Liqueurs were used as medicine for stomach ailments

 Since these medicines were harsh tasting so they were sweetened with honey

OTHER NAMES

 CORDIAL -- SWEET (AMERICA)

 DIGESTIF -- DIGESTIVE (FRANCE)

CLASSIFICATION

 Base spirit

 Type of flavouring

 Method of manufacturing

In fruit liqueurs different portions of the fruits like peel, pulps etc are used. In plant
liqueurs, leaves, herbs, barks are used.
 FLAVOURING

Herbs Fruits Flowers Barks Roots Seeds

 Herbs – Basil, Peppermint, Rosemary, Sage, Thistle, Thyme etc.

 Flowers – Chamomile, Lavender, Lily, Rose, Saffron etc.
 Fruits – Berries, Peaches, Oranges, Pineapple, Banana, Raisins etc.
 Barks – Angostura, Myrrh, Sandalwood, Sassafras, Cinchona etc.
 Roots – Angelica, Celery, Ginger, Liquorice, Turmeric, etc.
 Seeds – Aniseed, Pepper, Juniper Berries, Caraway, Clove, Coffee etc.

Brandy is the most commonly used base spirits for liqueurs, others being rum, whisky,
neutral spirit etc.

BASE SPIRIT

Brandy Rum Whisky Neutral Spirit etc.

MANUFACTURING STYLES

Infusion Percolation Distillation

MANUFACTURING STYLES

 INFUSION / MACERATION

 Flavourings steeped in high proof spirit (6-8 months) so that the alcohol absorbs
the character of the substance
 Flavoured spirit drawn off and filtered.
 Additional spirit is added to adjust the flavour, sweetened, some are aged.
(in case of delicate fruits like strawberries, raspberries, peaches etc)
  PERCOLATION

 Similar to coffee percolator.

 Flavouring agents in upper part.
 Spirit in lower part (pumped through the flavourings).
 This continues for weeks or even months
 Flavoured spirit is separated and filtered
 Spirit is added to adjust the flavouring
 Sweetened (in case of vanilla beans and coco pods)

 DISTILLATION

 in medium sized pot still, similar to gin still.

 flavouring agents first soaked in spirit to soften for 24-48hrs.
 Additional brandy is added and distilled
 sweetened, some are aged (specially in case of plant liqueurs)

BRANDS

LIQUEUR COLOUR FLAVOUR / BASE SPIRIT COUNTRY

Abricotine Red Apricot / Brandy France
Avocaat Yellow Egg, Sugar/Brandy Holland
Anisette Clear Aniseed / Neutral Spirit France, Spain, Italy
India, Sri Lanka,
Arrack Clear Herbs, Sap of Palm Trees
Jamaica
Honey, Chocolate, Cream
Bailey’s Irish Cream Coffee Ireland
Whiskey
Benedictine DOM
Yellow /
(Deo Optimo Herbs/Brandy France
Green
Maiximo)
Calvados Amber Apple/Brandy France
Green &
Chartreuse Herbs/Brandy France
Yellow
Cherry Brandy Deep Red Cherry/Brandy Denmark
Cointreau Clear Orange/Brandy France
Crème de Cacao Dark Brown Chocolate, Vanilla/Rum France
Heather, Honey,
Drambuie Golden Scotland
Herbs/Whisky
Grand Marnier Amber Orange/Brandy France
Glayva Golden Herbs, Spice/Whisky Scotland
Kirsch Clear Cherry/Neutral Spirit Scotland
Pale
Kahlua Coffee/Rum Mexico
Chocolate
 LIQUEUR COLOUR FLAVOUR / BASE SPIRIT COUNTRY
Carraway seeds/Neutral East European
Kummel Clear
Spirit Countries
Maraschino Clear Maraschino Cherry Italy
Parfait Amour Violet Violet, Lemon peels, Spices France/Holland
Sambuca Clear Liquorice/Neutral Spirit Italy
Slivovitz Clear Plum/Brandy East Europe
Southern Comfort Golden Peaches/Oranges/Whisky United States
Strega (The Witch) Yellow Herbs, Barks, Fruit Italy
Tia Maria Brown Coffee/Rum Jamaica
Van der Hum Amber Tangerine/Brandy South Africa

USES OF LIQUEURS

 After dinner drink- good for digestion

 Cocktail ingredient
 For specialty coffees
 For making desserts
 For flavouring ice creams and chocolates
 Sorbet can be made with liqueurs
 Served in liqueur glasses (30ml)

BITTERS
Generally spirits (and sometimes wine), flavoured and made bitter to serve as an aperitif
or for flavouring cocktails.

POPULAR VARIETIES

 AMER PICON :
BLACK FRENCH BITTER.GRENADINE OR CASSIS IS USED TO MAKE IT MORE
ACCEPTABLE

 ANGOUSTRA BITTERS :
- MOST FAMOUS
- RUM BASED - BRIGHT RED COLOURED
- GENETIAN ROOTS FLAVOURED
- INVENTED BY Dr. SEIGART
- FROM BOLIVAR

 BYRRH :
MADE IN FRANCE NEAR SPAIN.BASE OF RED WINE, QUININE FLAVOURED AND
HERBS AND FORTIFIED WITH BRANDY.
  CAMPARI :
- ITALIAN APERITIF. FLAVOUR OF ORANGE (CHINOTTO) PEEL AND OTHER HERBS.
- DARK RED COLOURED

 FERNET BRANCA :
- ITALIAN ORIGIN
- PRIZED AS A HANGOVER CURE

 UNDER BERG :
- GERMAN BITTER
- SOLD IN MINIATURE BOTTLES (20ML)

OTHERS

 AMORA MONTENEGRO
 RADIS
 UNICUM
 ABBOTS
 PEYCHAUDS
 BOONE KAMP
 WELLING

SERVICE

 Served in liqueur glasses at room temperature before meal

 Mixed with soda or water and ice
 In cocktails (pink gin) or in coffee
 As stomach reviver and anti hangover